LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through. LalBrew® London was  selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew® London may also be used in the production of Ciders.

Microbiological Properties

• Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
• Typical Analysis of London ESB yeast:
  • Percent solids  93% – 97%
  • Living Yeast Cells  ≥  5 x 10⁹ per gram of dry yeast
  • Wild Yeast  < 1 per 10⁶ yeast cells
  • Bacteria  < 1 per 10⁶ yeast cells
• Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

Brewing Properties

• In Lallemand’s Standard Conditions Wort at 20°C (68°F) London ESB yeast exhibits:
  • Vigorous fermentation that can be completed in 3 days
  • Medium attenuation and Low flocculation
  • Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
  • The optimal temperature range for London ESB yeast when producing traditional styles is 18°C(65°F)  to 22°C(72°F)
  • London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).  Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller  body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.